Fall BBQ Pinot

Most of the Two Oceans line of wines are a bit plain, but I’m really liking the Pinot Noir. Often Pinot can be a shade too pretty, but this guy is grounded by an earthy side. Should do wonders for your cooking!

The mixture of sweet berry fruit and smokiness is bang on for BBQ’d meats. Or even salmon – always a great combo with Pinot.

1 Comment

Thanks for the tip – I tend to pass by the Two Oceans as they have never done too much remarkable, but I’ll give this a try. Which reminds me that I was in Montreal recently and picked up the Vina Errazuriz Pinot Noir Wild Ferment at the SAQ (I think it was about $20) – it was really lovely – left me dreaming of sunny summer days on the seaside reading Neruda!